Tuesday, June 21, 2011

Intertwining mesquite pods are a beautiful sight to behold. There is something fluid about their appearance that makes them look like they are performing an interpretative dance inspired by the double helix pattern of DNA. Scientists have been trying to decode the unique flavor of mesquite pods, but no unique molecule has been discovered to date, (the premise in the studies is that it is definitely present and will eventually be revealed).

If you ask people who bake with mesquite flour to describe its taste you will get a variety of descriptions. Most concur on a warm spicy quality that is malty and faintly smoky. The nuances in mesquite are what make it such an interesting ingredient in cooking and baking. Notes of caramel, chocolate, cinnamon, coffee and nutmeg are commonly called out, but there are also fruity qualities that show up as dark cherry, dried apricot and coconut. If I had to describe this unique melding in one sentence I'd say it conjures up caramelized wet dates sprinkled with incensed spice. There is a resinous element present in mesquite flour that comes from naturally occurring galactomannin, a gum-like substance that is mildly balsamic. This quality makes mesquite flour a flavorful substitute for "breading" flour in some recipes and a mild thickening agent in others.

Mesquite flour adds a warm and spicy nuance to breads, cakes, cookies and pancakes, and is naturally sweet and high in fiber. It is most outstanding in cornbread, which is one of the ways Native Americans bake with it. Glass Petal Smoke has modified an existing recipe by Native Seeds/SEARCH(Southwestern Endangered Aridlands Resource Clearing House) to make it even more nutritious and flavorful. Native Seeds/SEARCH "conserves, distributes, and documents the adapted and diverse varieties of agricultural seeds, their wild relatives and the role these seeds play in cultures of the American Southwest and Northwest Mexico." Their efforts are worth supporting in the kitchen. Slow Food agrees and has placed mesquite pod flour on its "Ark of Taste" list.

·Bake for 20 – 25 minutes, or until a toothpick inserted in the center of the pan comes out clean. This is a dense cornbread with a slightly lower rise than regular cornbread. Be careful not to overbake.

·Allow the cornbread to cool for 15 minutes. Place on a wire rack to finish cooling.

Native Seeds' original recipe for mesquite cornbread can be found here.

Mesquite pods have been used by indigenous cultures for hundreds of years. They are naturally sweet, gluten-free, high in fiber and low-glycemic. Organic Peruvian mesquite meal can be purchased in bulk from Nuts Online (an economical way to purchase this ingredient). Casa de Fruta offers 7, 16 and 32 ounce options alongside great articles and recipes. Mesquite flour (meal) can be added to oatmeal, yogurt, smoothies and other foods to boost nutrition and flavor.

Oliviers & Company flavored olive oils add an interesting twist to this recipe; especially the citrus pressed olive oils which round out the earthy flavors in mesquite and blue corn, and provide balance (versus a lift) in flavor. The chili pepper olive oil is terrific if you prefer savory and spicy cornbread. If you choose to use the chili pepper olive oil follow the savory option in the recipe and adjust/omit the chipotle flakes.

Wednesday, June 1, 2011

A master dough allows a baker to use one pastry formula to support a variety of flavors, allowing experts and novices to experiment comfortably in the kitchen. The master dough for Magic Tea Cake (technically a "quick bread") was developed to complement floral flavors that are attractive to bakers, but difficult to execute without producing results that are perceived as “perfumey” on the tongue.

The secret to balancing floral flavors is the use of infused sugars. If you've ever made vanilla sugar you're already experienced with this technique. Glass Petal Smoke has developed three flavor formulas for Magic Tea Cake; Blueberry Lavender, Strawberry Rose and Almond Osmanthus. Infused sugars should be prepared at least one week in advance and allowed to sit undisturbed in a well-sealed glass jar. They are terrific in pastry and can also be used as a finishing ingredient in a variety of applications.

Smell & Tell Event Schedule

Planning for Fall 2017 Smell & Tell programming is in the works. Enjoy the summer and Stay tuned!

Radio Interviews

WQKL-FM 107.1 radio host Martin Bandykeinterviews Michelle Krell Kydd about the sense of smell on the fifth anniversary of the Smell and Tell series at the Ann Arbor District Library. You can listen to it here. (January 25, 2017)

Three interviews in 30 days with Michelle Krell Kydd on NPR affiliate stations; because the sense of smell matters.

The Evangelist of Aroma

TEDx Talk by Michelle Krell Kydd

"Secrets from a Trained Nose," is a TEDx UofM talk given by Michelle Krell Kydd on March 20, 2015 at The Power Center in Ann Arbor, Michigan. Click on the image above to view the video which is featured on YouTube.

COMMUNICATOR EXPLORES SENSE OF SMELL, PROMOTES INTERDISCIPLINARITY

Lights, Camera, Action

This video is an outtake from an event at The University of Michigan. It was shot during last year's Polar Vortex. If you ever wondered about how all things "Glass Petal Smoke" got started, you'll find out here.

The Author and The Site

Glass Petal Smoke was created out of a personal passion for things olfactive and gustatory. The back story regarding a raw material or finished product is often rich with history, myth and folklore. When all of these aspects are brought together, they tell a story of our common humanity, as expressed through the senses.
Because Glass Petal Smoke is a blog, an element of cyber anthropology infuses the space in which it exists. Culture is about human nature and people who love food and fragrance are acutely aware of the connection between the senses and memory. Glass Petal Smoke appeals to readers who possess such awareness and those who aspire to it.
I hope you find inspiration, joy and wonder in the pages of Glass Petal Smoke and share whatever happiness it brings you with others.
Editorial queries may be sent to the editor at glasspetalsmoke [at] gmail dot com.

Dedication * Copyright

In memory of Chris Whitley, Karin Berg, Pablo Neruda and all who traverse the earth in their absence, souls who know that the space between the seen and the unseen is the most interesting place to be...